A cajun dish with gumbo, rice, and a spicy kick.


3 Tablespoons canola oil
1/4 medium yellow onion, chopped
1/3 cup all purpose flour
4 medium cloves garlic, crushed
1 16 oz package frozen cut okra (4 cups)
4 medium celery stalks, sliced
2 medium red bell peppers, diced
1 cup uncooked long grain white rice
1/4 teaspoon cayenne pepper (was 1/2 tsp, but cut it in half)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme, or 1 teaspoon fresh
3 cups vegetable broth
2 ripe medium tomatoes, diced
2 tablespoons red wine vinegar
salt to taste
hot pepper sauce, for serving


Heat oil in large frying pan on medium low.
Saute onions for 30 seconds.
Lower heat and stir in flour.
Saute 10 minutes until flour turns light tan.
Add garlic, okra, celery, and red bell peppers.
Saute 5 more minutes, until vegetables are wilted.
Stir in rice, cayenne, black pepper, and thyme.
Add broth and stir well.
Cover and simmer 15 minutes.
Fold in tomatoes and vinegar, and add salt to taste.
Spoon onto plates, serve, and pass the hot pepper sauce.
Serve with Romaine and Orange Salad.




Vegetarian Dinner in Minutes pg. 127